The key to international success Think globally and act locally.
Sweet and healthy Consumers demand healthier food.
june 2011 / nยบ3
DALLANT TODAY International growth Honourable mention in the Flexible Business Awards 2010 Obtaining of Dallant Maghreb ISO Certification FEAD and AEFH Sponsorship
NEW PRODUCTS 95/5 Natural flavourings Health & Sweetness New snack flavourings
flavour We bring flavour to your products and life to your projects
Industry and markets New flavouring regulations Back to essentials
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At Dallant, we continue competing under the philosophy of thinking globally and acting locally, overcoming adversity, and making the most of opportunities in order to gain our clients’ full confidence up to the point of becoming real partners and developing business alongside them. At the same time, we are always committed to fulfilling our maxim of giving life to projects and maximum flavour to the consumer.
dallant news DALLANT TODAY
International growth Our strong commitment towards international growth translates into a successful evolution of business turnover outside Spain, which has grown by 15% compared to the previous year. Within an increasingly globalised and dynamic context, our aim is to build on the experience accumulated throughout our 60-year history, in order to adapt to the new shape of the markets. This is the fifth year seeing an increase of two digits. The excellent result obtained in the emerging markets of the Middle East and Maghreb reaffirms our international expansion strategy, which consists in generating business from the market itself, strengthening the role of the Dallant Middle East and Dallant Maghreb subsidiaries as platforms for each of their respective zones of influence.
Likewise, among the different countries of the European Union, in addition to Spain, where our business has been located historically, the strong performance of France and the United Kingdom stands out and indicates that the consumption crisis is gradually being overcome. On the other hand, we continue to build fruitful relations with large international food and drinks groups whose projects are managed from central headquarters and whose reach is becoming increasingly more transnational. For the coming years, our plans range from strengthening our position in current markets, as well as opening up new emerging ones for those that already have satisfactorily completed the prospection and analysis phase.
dallant news DALLANT TODAY
Honourable mention
in the Flexible Business Awards 2010
Dallant received an honourable mention in the category of medium-sized businesses in recognition of our policies of integration and flexibility. Specifically, and over and above other variables, the jury highlighted our timetabling policies in support of maternity issues. 248 companies participated in the 5th Edition of the Catalan Flexible Enterprise Awards, which were framed within the 9th Work Life Balance Campaign.
These awards recognise good practice and excellence in organisational and cultural flexibility, as well as work-life balance.
Among the finalists, Dallant received an honourable mention in the category of medium-sized businesses in recognition of our policies of integration and flexibility. Specifically, and over and above other variables, the jury highlighted our timetabling policies in support of maternity issues.
The awards were organised by CVA and Sodexo and sponsored by the Ministry of Health, Social Policy and Equality, the Open University of Catalonia (UOC), and Manpower. The scientific contribution of IE was also provided as well as the academic collaboration of ESADE.
Obtaining of Dallant Maghreb ISO Certification In 2010, the Quality Control system of our subsidiary Dallant Maghreb was certified in accordance with Regulation ISO9001:2008, which covers the production and marketing of flavourings for the food industry. Thanks to the accreditation granted by Bureau Veritas Certification, all the companies that form part of our group are now certified according to this International Regulation. The next step in our commitment to quality is to obtain certification from the new FSSC 22000 system, which we are already in the process of applying for, covering food safety.
FEAD and AEFH Sponsorship We have renewed our agreement with the Spanish Federation of Sweet Associations (FEAD). Over the course of a year we will sponsor different FEAD activities and provide associates with our well-known technical and creative abilities, especially by way of innovative custom-made developments. The success of this collaboration over previous years has meant that, from now onwards, the agreement will also be extended to the Spanish Association of Ice Cream Manufacturers (AEFH). In this way, the links built over recent years will be strengthened in order to promote development and innovation in these sectors of the food industry.
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dallant news New products
Natural
95/5
flavourings
In mature markets, consumers are increasingly demanding natural ingredients in food and drink products. More than a trend of the future, this is already a reality, a requirement sine qua non in the briefings of countless projects. We have taken advantage of this opportunity to employ our knowledge of the composition and processing of fruit and natural ingredients as well as their organoleptic and aromatic qualities, in order to develop a new range of 95/5 natural flavourings (see definition in the article on page 6). These flavourings are obtained from their natural source using advanced and respectful techniques and methods in a way that ensures that the organoleptic qualities of the fruit/ food are given maximum protection.
The new European flavouring regulations provide a framework for action for manufacturing with natural flavourings, while also aiming to provide the consumer with clear information.
New snack
The result is a delicious sensorial experience that allows the consumer to enjoy the most genuine flavours, directly from nature to the glass or the plate. Our 95/5 natural flavourings are used in a wide range of drinks and sweet foods (ice creams, dairy products, cakes and biscuits‌), for which we provide a great variety of previously tested application formulas. The great potential of this new range of 95/5 natural flavourings enables brands and manufacturers to launch new products onto the most premium end of the market, while also reformulating already existing products in order to reposition them in terms of naturalness.
exportation market as well as for consumers looking to enjoy an exotic journey from the comfort of their own home.
flavourings
In accordance with new trends in consumption, we present a new line of original snack flavourings, inspired by traditional foreign recipes such as those found in fusion and hybrid cuisine. These are of great interest for the
These can be enjoyed as an aperitif as well as an accompaniment since they are mainly used in crisp products. There is also the potential for adapting them for extruded food products and dried fruits. Some of the most notable flavourings are: Peri-Peri, kebab, harissa and wasabi.
dallant news New products
Health & sweetness Obesity is reaching epidemic proportions in Western society, to such an extent that consumers are increasingly demanding healthier food products. In view of this, at Dallant we continue to develop proposals aimed at promoting the functionality of many food products as well as improving the nutritional profile of consumer products. In the context of functional foods, our research has led to the inclusion of fruit fibres in biscuits through easily industrialised powder compounds. Another proposal which stands out is the functional baking one, which is based on an intermediate nutritional preparation using seeds and pomegranate pulp, which has been patented in view of its innovation. It is worth mentioning the high antioxidant quality of pomegranate for which it is recognised as one of the most sought after “superfruits” with the greatest potential.
Stevia, widely consumed in the USA and Asia, will soon be approved in the EU and will be a chief player in the years to come.
In this way, Dallant responds to consumers’ concerns while also generating value for companies in the sweet food industry.
At Dallant, we have extensive knowledge of this sweetener and its application in the main food and drinks categories. Having evaluated its organoleptic impact on the end product, we can now offer the best solution and combination of flavourings that guarantee the consumer’s full enjoyment of the flavour, boosting its sweetness while also masking any possible aftertaste.
Within the second scope of action, new cocoa mixed fillings with low quantities of fats are presented for use in pastries in order to lower their caloric value. On the other hand, reducing sugar is another key issue. Sweeteners are being used more and more and, among these, natural ones tend to be the most popular.
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dallant news Industry and markets
New Flavouring Regulations
Regulation 1334/2008 on food
One of the key aspects of the new regulation is the new definition of natural flavourings, according to which 100% of aromatic components must be natural.
flavourings, which applies to all kinds of flavourings used in the European Union, whether produced in the EU or imported, came into force in January 2011.
Key developments
Natural “name of source” flavouring at least 95% of it must come from the same source.
Natural “name of source” flavouring with other natural flavourings the prescribed percentage is not reached but the source is still easily recognisable, the natural flavouring Natural flavouring the natural flavouring comes from different sources and the reference to these sources does not reflect its flavour or taste
In line with our commitment to offer the
At Dallant, we have reviewed the formulations which fall within this new form of classification, adapting our current range of products and developing new flavours that satisfy the market demands for natural products. Similarly, we have modified our technical documentation indicating the legal definition of our flavourings in accordance with what is established in the aforementioned Regulation.
best possible service, we are delighted to present our new range of 95/5 natural flavourings to clients and to respond to any doubts that they may have concerning the application of the new regulations.
In this way, we help our clients in the correct designation of flavourings when labelling their products.
dallant news Industry and markets
BACK TO essentials The consumer society frenzy has come to an end leaving a kind of boomerang effect. The excess of new launches, advertising messages and shots that we receive every day as consumers, exceeds our capacity to absorb such an avalanche of innovations, leaving us tired and saturated. We have insisted for so long on the idea that the latest and most innovative must necessarily be the best, that we have often lost all points of references and ended up confused. The consumer ends up feeling completely disconcerted, incredulous and even suspicious, which leads to an alteration of their value systems.
It is then that movements and trends which demand a return to origins, to roots, to the familiar, take on particular significance. Natural food, back to basics, back to the roots, slow food... these are clear examples of this phenomenon. For an increasingly growing number of consumers, it is vital to recuperate the senses, to enjoy the aroma and flavour of days gone by, and to establish emotional links with all the things that generate confidence, with tradition. All this leads to the rediscovery of recipes, forgotten or underestimated dishes and ingredients.
And we are not merely talking about a premium niche market for a selective distribution channel as was the case with organic products, but about a trend that is already reaching products of high consumption and wide distribution. For Dallant, the consequence of this is the development of more natural ranges of aromas and flavourings, based on local variants and inspired by the gastronomic traditions of each market.
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dallant news Industry and markets
NEW marketing The new consumer is like a chameleon, changing as quickly as their ever-changing environment, and therefore they act in different ways according to numerous factors (the kind of product, their surroundings, their mood...).
june 2011 / nº3
Traditional segmentation is obsolete and can no longer be used to explain this new situation. New tools are needed for effective segmentation. Every day there is more evidence to suggest that purchasing decisions are mainly made according to emotional factors and unconscious mechanisms rather than rational processes. Consequently, consumer behaviour is increasingly difficult to predict and it is more and more difficult to ascertain their true motives. Faced with this dilemma, marketing professionals need to break with old ways of thinking and forget traditional techniques of consumer analysis which have turned out to be clearly insufficient. One of the new disciplines with particularly interesting potential is neuromarketing, which consists in the application of neuroscience techniques to the field of marketing. The effects that acts of communication and other marketing variables have on the human brain are studied by way of biometric measuring in order to be able to predict consumer behaviour. We are therefore confronted with the real need to reinvent ourselves and to open ourselves up to new research tools and techniques. A new way of understanding marketing is being born which some writers have called fuzzy marketing.
DALLANT, S.A. FLAVOURS FOR THE FOOD INDUSTRY Ctra. Laureà Miró, 392 08980 Sant Feliu de Llobregat Barcelona (España) Tel. +34 936 859 880 Fax +34 936 660 726 E-mail: dallant@dallant.com www.dallant.com